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Classic
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page 107
pepper, and a teaspoonful of powdered sage or parsley, if liked. Heat together
with half a cup of stock or milk; when cool, add a beaten egg. Form the mixture
into balls, slightly flattened, roll in egg and bread-crumbs, or flour and egg.
Fry in hot lard or beef drippings. Serve on a platter and garnish with sprigs of
parsley. Almost any cold meats can be used instead of beef.
BEEF CROQUETTES. No. 2.
Take cold roast or corned beef. Put it into a wooden bowl and chop it fine. Mix
with it about twice the quantity of hot mashed potatoes well seasoned with
butter and salt. Beat up an egg and work it into the potato and meat, then form
the mixture into littlecakes the size of fish balls. Flatten them a little, roll
in flour or egg and cracker crumbs, fry in butter and lard mixed, browning on
both sides. Serve piping hot.
MEAT AND POTATO CROQUETTES.
Put in a stew-pan an ounce of butter and a slice of onion minced fine; when this
simmers, add a level tablespoonful of sifted flour; stir the mixture until it
becomes smooth a frothy; then add half of a cupful of milk, some seasoning of
salt and pepper; let all boil, stirring it all the while. Now add a cupful of
cold meat chopped fine and a cupful of cold or hot mashed potato. Mix all
thoroughly and spread on a plate to cool. When it is cool enough, shape it with
your hands into balls or rolls. Dip them in beaten egg and roll in cracker or
bread-crumbs. Drop them into hot lard and fry about two minutes a delicate
brown; take them out with a skimmer and drain them on a piece of brown paper.
Serve immediately while hot. These are very nice.
Cold rice or hominy may be used in place of the potato; or a cupful of cold fish
minced fine in place of the meat.
COLD ROAST, WARMED.
Cut from the remains of a cold roast the lean meat from the bones into small,
thin slices. Put over the fire a frying-pan containing a spoonful of butter or
drippings. Cut up a quarter of an onion and fry it brown, then remove the onion,
add the meat gravy left from the day before, and if not thick enough, add a
little flour; salt and pepper.
Turn the pieces of meat into this, and let them simmer a few minutes. Serve hot.
COLD ROAST, WARMED. No. 2.
Cold rare roast beef may be made as good as when freshly cooked by slicing,
seasoning with salt, pepper and bits of butter; put it in a plate or pan with a
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